This is basically my favorite sandwich recipe ever. 😉 Keith and I love to bring these when we go camping or hiking, they are such a treat in the wilderness or even indoors! This batch went down especially well at California Extreme, the annual vintage arcade and pinball game expo in Santa Clara, CA. This is a classic New Orleans recipe from the essential cookbook Veganomicon, by Isa Chandra Moscowitz & Terry Hope Romero, page 100. To compile such a delicious sandwich you first roast slices of eggplant in the oven while you make an olive relish. Then you layer these goodies with roasted red peppers and marinated spinach on slices of bread (we used ciabatta), wrap the sammies up tight in aluminum foil, and press them in the refrigerator overnight until the flavors blend. We added some shredded Daiya vegan mozzarella cheese for good measure. Delicious served hot or cold.
We made this yummy spanikopita to bring to a potluck at our dear friends Christie & Pablo’s’ beautiful home in Mill Valley. It was a blast and the pot-luckers approved of this great recipe from Vegan with a Vengeance, page 91! Made using filo dough, spinach, tofu, nutritional yeast, walnuts, scallions, garlic, olive oil lemon juice, nutmeg, dill, & oregano. This is now our go-to recipe for spanikopita. Tastes great with kalamata olives and dolmas.
Another game day luncheon. Hummus (made using a really tasty recipe from Veganomicon, page 67) with veggies, kalamata olives, dolmas, and pita chips. We always drizzle olive oil and lemon juice on our hummus, and then sprinkle paprika on top. We also use dried chickpeas that we cook at home instead of canned ones to save on packaging and cash money, and to reduce our exposure to the BPA that is in food can linings. For those of you who have never made pita chips, it is so easy! Just preheat your oven to 350°. Then cut your pita breads into little wedges, arrange them on a baking sheet, and pop them into the oven. Bake for 15 minutes, flipping the chips once halfway through cooking. Allow to cool and then devour! 🙂
Buckwheat is a healthy alternative to wheat. We used fresh blueberries in the sauce, which was yummy! Recipes from Vegan Brunch. Sure beats IHOP.
Made with fresh bing cherries, slivered almonds, soy yogurt, and a whole lot of TLC. From Vegan with a Vengeance, page 48.